Pernil
A bone-in pork shoulder is rubbed with a garlic and herb mixture before cooked low and slow in the oven. It's served with its crispy skin on the side.
Ingredients
- 1 pork shoulder roast
- 2 tablespoons olive oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1/4 cup white vinegar or lime juice
- 1/4 cup orange juice or pineapple juice
- 3 cloves garlic, minced or grated
- Salt to taste
Directions
- Preheat oven to 350°F (175°C).
- In a small bowl, mix together the garlic, orange juice or pineapple juice, white vinegar or lime juice, black pepper, smoked paprika, oregano, cumin, onion powder and garlic powder.
- Rub the pork shoulder with olive oil and season generously with salt. Rub the spice mixture all over the pork shoulder. Place in a roasting pan and cover tightly with foil.
- Roast for 3-4 hours until the internal temperature of the pork reaches 165°F (74°C). Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy!